Next time you make some chili, shred a small head of cabbage and add it to the chili for 30-60 minutes on simmer or with the crockpot on low.
It's fugging good. Adds a different texture and is just downright good.
IMO it's best with the ground meat varieties as opposed to cubed.
Travis
Start with an appetizer of a couple of pickled eggs, dump down a bowl or two of the above chili washed down with Miller beer or two and we are flaring like a refinery when the Cat Cracker trips.
